Chocolate Ice cream made with Milkmaid and Amul fresh cream
Cooking time: 30 minutes
Serves: 4 - 6
You will need
500 ml milk
1/2 tin (200 ml) Milkmaid condensed milk
1 cup ( 100 g ) sugar
2 full teaspoon cocoa powder ( 3 teaspoon cocoa powder will give dark brown / chocolate color )
200 ml Amul fresh cream
1/2 tin (200 ml) Milkmaid condensed milk
1 cup ( 100 g ) sugar
2 full teaspoon cocoa powder ( 3 teaspoon cocoa powder will give dark brown / chocolate color )
200 ml Amul fresh cream
Method
Heat the milk and add sugar. When it comes to the boil, add the condensed milk and stir over a low heat for 10 minutes ( I'm recommending to cook on a low heat for 25 minutes, it will enhance the taste and soft texture )
Mix the cocoa powder in half teacup (50 ml) of water. Stir well and add to the milk on the heat. Cook for 8 more minutes on a low heat and then cool the milk.
Beat Amul fresh cream lightly (for 30 seconds) and add it to the milk mixture. Mix well.
Chill in a flat pan or tin and then freeze overnight.
Mix the cocoa powder in half teacup (50 ml) of water. Stir well and add to the milk on the heat. Cook for 8 more minutes on a low heat and then cool the milk.
Beat Amul fresh cream lightly (for 30 seconds) and add it to the milk mixture. Mix well.
Chill in a flat pan or tin and then freeze overnight.
Thanks for such a simple method of preparing chocolate ice cream at home.
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